Fire up the grill and throw on the chicken kabobs! This Asian-inspired grilled chicken dish is ready in 10-minutes!
The beauty of this recipe is its simplicity and flavor! Use a combination of sauces to marinate the chicken and vegetables, grill 'em and enjoy! I like to serve Crunchy Asian Salad with this dish for a light dinner!
Why you'll love this recipe!
Grilled Chicken Sesame Kabobs are a delicious and easy dinner to put together!
- Simple ingredients - flavors of teriyaki, soy and a little sesame oil dress up chicken and vegetables
- Easy - no mess to clean up; marinate in plastic bag!
- Hassle-free- combine and put it in the fridge until time to cook!
- Cost efficient - the diced chicken and vegetables goes a long way!
Here's what you'll need:
Here's how to make it:
Make the dressing in a medium bowl; set aside
Tips:
- Cut the chicken and vegetables into 1" inch cubes; you want them to be thick enough to thread onto the kabob skewer
- I made 6 skewers with three pieces of chicken each and had a bunch leftover! I cooked the remainder on the grill in a cast iron skillet; this amount of chicken will easily make 10-12 skewers with 3 pieces of chicken each
- Grill chicken kabobs on indirect heat about 5-minutes per side; use tongs to flip them
- If you use wooden skewers, soak them in water first
- If you're feeling ambitious, make a side of basmati rice to serve with Grilled Sesame Chicken Kabobs
- Note, there's no salt added to this recipe; I find the soy and teriyaki salty enough!
Related recipes:
Grilled Sesame Chicken Kabobs
Asian flavored chicken skewered with red, yellow, green bell peppers and red onion
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Rate
Total Yield: 12 skewers
Ingredients
- 1½ lbs. chicken breast , cubed
- ⅓ cup teriyaki sauce
- ¼ cup soy sauce
- ⅓ cup oil ,vegetable or canola
- 2 tablespoons sesame oil
- 2 tablespoons sesame seeds
- 1 large red bell pepper , cut into bite sized pieces
- 1 large yellow bell pepper , cut into bite sized pieces
- 1 large green bell pepper , cut into bite sized pieces
- 1 large red onion , quartered
Instructions
- Rinse and cut peppers and onions; set aside
- In a medium bowl, add teriyaki, soy, vegetable oil, sesame oil and sesame seeds; combine well; set aside
- Cube chicken breasts into 1" inch pieces
- Place cubed chicken and cut vegetables in large sealable storage bag
- Pour marinade into bag; massage until veggies and chicken pieces are coated; refrigerate
- Turn bag over about evvery 30 minutes
- Light grill
- Pour chicken, marinade and veggies into large bowl
- Thread chicken pieces onto kabob, alternating with onion and pepper
- Grill on indirect heat 3-5 minutes;
Notes
- If you use wooden skewers, soak them in water first
- Do not reuse marinade
- Grill kabobs on indirect heat with the grill lid closed; cook about 5 minutes each side (rotate)
- I made 6 skewers with three pieces of meat each; this recipe will easily make 10 skewers, if not 12
Nutrition Estimate
Serving: 2skewersCalories: 173kcalCarbohydrates: 5gProtein: 14gFat: 11gSaturated Fat: 1gCholesterol: 36mgSodium: 644mgPotassium: 343mgFiber: 1gSugar: 3gVitamin A: 526IUVitamin C: 58mgCalcium: 25mgIron: 1mg
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